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Cucumber and Avocado Salad with Lime, Mint, and Feta

This salad with cucumber, avocado, lime, mint, and Feta is a delicious combination! And this tasty salad with so many of my favorite flavors is low-carb, Keto, low-glycemic, gluten-free, vegetarian, and South Beach Diet phase one. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

I shared 25+ Healthy Low-Carb Mexican Food Dinners for Cinco de Mayo last week, so I refuse to feel blogger guilt that I don't have a new Mexican food treat for you this week. But maybe I can redeem myself a bit by saying that I definitely think this Cucumber and Avocado Salad with Lime, Mint, and Feta would make a stellar side dish to serve with Mexican food. There's lime and creamy avocado, and the pungent Feta cheese might even remind you a bit of Mexican Cotija Cheese.

And there is plenty of mint in this salad! I love cooking with fresh mint, and I bought my yearly mint plants at Trader Joe's and they're happily growing in my sunny kitchen window. But I really need to find a contained space at the new house where I can plant some mint outside. At the old house it grew like a weed in the center section of one of my herb bed, and I do miss having that plentiful mint to use all summer.

If you have to buy mint at the grocery store you can get away with a little less mint than this recipe calls for, but I hope you won't skip it because the mint flavor really wakes up the flavors in this salad that I created and first posted back in 2007, yikes. And the recipe was desperately crying out for better photos, so I hope the new ones will entice some of you to try it!

I originally made the salad with larger cucumbers that had seeds (read about it in the recipe below if you have that type) but now I'd use these little Persian cucumbers so I don't have to worry about the skin or the seeds. Cut off both ends of the cucumbers, slice in half lengthwise, and cut into half moon slices. Put cucumbers into a colander and sprinkle with a little salt, and let the salt draw out some of the water from the cucumber while you prep the other ingredients.

Whisk together the fresh-squeezed lime juice and olive oil to make the dressing. Wash mint in cold water, spin dry, and finely chop. Crumble the Feta Cheese. Cut up the avocado and toss with the lime juice.

Lay a paper towel on the cutting board and spread the cucumbers out on the towel. Cover with another towel and blot dry (this will also remove excess salt.) Toss the drained and dried cucumbers with the avocado and the dressing. Then add the chopped mint and the Feta and gently toss to combine.

Serve right away. This is not great after it's been in the fridge overnight because the mint overpowers all the other flavors, so if you won't eat it all at once I would set aside part of each ingredient to store separately and combine them right before you eat the leftovers. If possible I'd save one avocado and chop it right before eating the leftovers.

Cucumber and Avocado Salad Recipe with Lime, Mint, and Feta
(Makes about 4 servings, recipe created by Kalyn)

If you aren't using small Persian cucumbers I would peel the cucumbers, cut in half lengthwise, and scrape out seeds with a sharp spoon. (Persian cucumbers don't need to be peeled and you can keep the seeds in.) Cut cucumber into 1/2 inch slices and put in colander. Sprinkle with generous pinch of salt and let sit for 20-30 minutes.

While cucumber is draining, whisk together olive oil and lime juice to make dressing. Wash mint in a salad spinner (with very cold water, especially if it's even the tiniest bit wilted) and spin dry. Finely chop the mint with a chef's knife. Crumble the Feta and measure out desired amount.

Peel the avocado and chop into 1/2 inch pieces. Put avocado into large salad bowl and toss with 1 tablespoon of lime juice. After cucumbers have released water for 20-30 minutes, lay a paper towel on the counter, spread cucumbers out on the towel, and use more paper towels to blot the cucumbers to remove the water and salt. Add drained cucumbers and dressing to avocado and stir to combine. Then gently stir the crumbled feta and mint into the salad. Serve immediately.

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Way to go, Kalyn!You and your blog are given some good space in the Living section of the SL Tribune today! Laptop to Stovetop.Nice! Interesting that you are getting recognition and you don't even seem to go after it. Can I be your marketing agent?...........lol

No wonder they find you. You DO produce an exquisite blog that is like candy to the eye........I like looking at the photos so much, I hardly want to print just the recipe without the colorful photos. Not to mention your dialog. It feels like I am sitting in your kitchen, chatting with you.

As for photographing for blogs, it is (as I am learning) a learning process. We learn from other bloggers, what works and what doesn't. To me it's most important that, if your post includes a recipe, the recipe should work. The photo is secondary.

I love every food in that salad, would never have come up with this combo and instantly can see it would be excellent all together!And even though the camera is digital and I think I got a good shot, we eat it all gone and then when I get it on the screen . . . oops!

Oooh, what a great combination of flavours! I am definitely making a note of this one for future reference. Right after I slow-roast some tomatoes :P

I also look back at my early photos and cringe. But then we forget that the whole food blogging scene was very different back then and photos were more of and Amateur Gourmet-style documenting of the cooking, step by step, rather than the pieces of food art they have become today.

And I also hate it when I cook a delicious dish that looks like cr.... well, you know what I mean! The risotto I made for this week's WHB is a case in point. Tasted like a million bucks but looked very very average :(

I'm so happy everyone can see the potential here, even though when I look at the photo I still kind of wince a bit. (More incentive to make this again soon and change the photo,and I do have the loveliest garden cucumbers right now!)

Jeanne, it is nice to know that there is someone else who feels the very same way! And I guess we are all learning and growing in the experience with these only-average photos.

This was a very delicious salad... however, be sure to serve it immediately. The avocado turns brown even with the lime vinaigrette, and that was a turn-off for me. Next time I make this, I'll replace the avocado with something else... tomatoes perhaps? Fresh snap peas? Red onions?

I made this last night and enjoyed it very much- light and fresh and summery!

Since it was just my husband and myself, we did have leftovers- I just checked the fridge this morning, and my avocado is still green and pretty. I only had one avocado, and I tossed it with 2 T of lime juice before making the salad as per directions. The avocado was firm, but not hard- maybe that makes a difference..?

Since I'm getting mixed reports about the avocado discoloring if this salad is kept for a while, I think I'd recommend tossing it with a little extra lime juice if you know you're not going to be able to eat the salad right away. I'd use enough that the avocado is pretty well coated with lime juice.

I made this today as part of a fathers day dinner. It's always a challenge cooking for my family because my sister and I are vegetarian and my parents aren't, so we need a meat entree and a vegetarian dish that can serve as either a side or an entree.

This was excellent. I added wheat berries, which give it a wider spectrum of texture (and I also just love wheat berries) and, more importantly, protein. It also almost doubled the amount of salad, so we have leftovers, and I'm so glad.

(Side note--also put mustard in the dressing to bind the oil and lime juice together.)

Oh this salad is fantastic! It doesn't keep, though - gets too watery from the cukes. I would definitely say MINCING the mint is the way to go. I didn't mince, just chopped, and it was a bit overwhelmingly minty. But still terrific! Thanks.

I was truly inspired with this recipe and decided to make my own twist on it. I created a chickpea, avocado, and cucumber salad filled with cherry tomatoes and feta cheese. Instead of combining the mint directly into the salad, I minced it into my dressing and allowed it to chill for a couple of hours to bring out the flavours :) Thanks for the recipe!

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